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Pomegranate Rosemary Kombucha

Posted in on 2017-01-05
Pomegranate Rosemary Kombucha
Difficulty 5 minutes Serves
Are you a kombucha fanatic? If you find yourself drinking it on the daily, odds are it may be adding up to be a pretty penny. Making your own is a wonderful solution! It may sound like a difficult process, but once you get the hang of things, the process is really quite easy. You'll be saving money in no time while enjoying the amazing digestion and immunity enhancing properties of this ancient, healing tea. This recipe by Amy Lyons of Fragrant Vanilla features a festive touch of fruity pomegranate and the invigorating flavor of fresh rosemary for a fun seasonal variation. Enjoy!


Ingredients

4 quarts filtered water
5 Tbsp loose green tea placed in a piece of cheesecloth and tied (like a sachet).
1 cup raw sugar
1 large glass jar (large enough to hold the 4 quarts liquid)
1 cup starter tea (half a 16 oz plain kombucha from the store will work )
1 Scoby*
Cheesecloth or large coffee filters**
4 32 oz glass jars
1 cup fresh pomegranate seeds, crushed to release their juices
a few sprigs fresh organic rosemary

Directions

1. To make the kombucha, wash your hands very well with apple cider vinegar or soap (but not antibacterial because this can contaminate the Kombucha and make it not work). Wash out the glass jar you will be using to make the kombucha with the cider vinegar as well to sanitize it.

2. Next, fill a 3 liter pot with 4 quarts of filtered water, and bring to a boil. Boil for 5 minutes to sanitize it.

3. Add the green tea sachet, and let steep for about 3 minutes (or as long as you would normally brew tea). Turn off heat and add 1 cup raw sugar. Stir to dissolve, then let sit until the water cools to 75 degrees F. You do not want to add the culture when it is hot, or it will kill it.

4. When the tea is cool, pour it into the glass jar and add the starter tea, Sanitize hands with the cider vinegar and gently put the scoby into the tea, cover the top of the jar with the cloth, and secure it tightly with rubber band. Put the jar somewhere warm and dark where it won't be disturbed (I put mine in a closet on the top shelf). Temperature should be consistently at least 70 degrees if possible. Lower temperatures will make it grow slowly, but below 70